Marinated Black Angus Steak Salad
Whether you are a novice cook, a stay-out-of-the-kitchen person or, an experienced food-lover, a fine steak always means luxury. Grilled, pan seared or roasted,whichever way you decide to cook it, you will end up with a glorious meal on your plate.
Ingredients
For the Steaks
- About 800 grams 4 steaks Black Angus fillet steaks
- 3 Tbsp soy sauce
- 2 Tbsp extra virgin olive oil
- 3 Tbsp honey
- 2 Tbsp dry white wine
- black pepper
For the dressing
- 4 Tbsp Sweet Chili Sauce
- 1 Tbsp soy sauce
- 2 tsp ginger chopped
- 1 tsp chili chopped
- 2 limes zest and juice
For the salad
- 10 cherry tomatoes halved
- 1 cucumber sliced
- 4 radishes sliced
- 1 red onion sliced
- 1 cup fresh coriander chopped
- 2 Tbsp pomegranate seeds
- 10 mint leaves
Instructions
- Transfer steaks in a zip-lock bag. To make the marinade, mix soy sauce, olive oil, honey and wine in a small bowl. Add a few grinds of black pepper and mix to combine.
- Pour marinade in zip-lock bag, over steaks. Close the bag and let the steaks marinade for 1-2 hours.
- Make the dressing by combing all dressing ingredients together in a jar or a bowl. Shake jar or whisk to combine. Set aside until needed.
- Turn on the grill to high. Remove steaks from the marinade and place on the hot grill. Cook 4 minutes per side for medium-rare, basting with the marinade.
- Transfer the steaks on a rimmed platter. Cover with foil and let steaks stand for 10-20 minutes. Do not attempt to slice the steaks as they come out of the grill. This will cause all the juices to escape. Standing time is essential.
- Slice steaks and put in a bowl.
- Mix with ½ of the dressing.
- Spread the veggies for the salad on a large platter. For individual portions divide veggies on 4 plates. Place sliced steaks on the bed of veggies. Drizzle with the remaining dressing. Serve at once.